Method

• Warm the milk and water and whisk in the yeast
• Leave for 10 minutes to become active and bubbly Place the flour and sea salt in a bowl, add the milk, water, yeast and 10ml of olive oil and mix then knead for 10 minutes
• Rest for 10 minutes and then knead again for another 10 minutes
• The dough should be coming away from the sides of the mixing bowl and have a silky appearance
• Put the dough into a bowl that has been coated lightly with olive oil and cover with a tea towel
• Place somewhere warm and bulk prove for 1 ½ hours
• During the bulk prove knock back twice, once after 30 minutes and again after 1 hour
• To knock back lightly flour the bench, turn dough out and press into a rectangle about 2 ½ cm thick fold one third back onto itself and then repeat with the other third
• Turn the dough around 90 degrees and fold into thirds again
• Place back into the oiled bowl, cover and continue to prove before repeating again While the bread is proving make the caramelised onion, peel and thinly slice the onions and cook in a pot with a splash of olive oil on a medium heat
• Stir every 10 minutes until they start to stick to the bottom of the pot and then stir more frequently
• Cook until they are brown in colour
• Set aside to cool Prepare the potatoes by washing well and thinly slicing on a mandolin or use a food processor with the slicing attachment
• The potatoes should be about 2mm thick
• Cook the potatoes in salted water, once simmering cook for about 3 minutes, they should be still holding their shape Drain off water and submerge into cold water to stop them from cooking any further
• Drain off water ready to use on schiacciata Once proved for 1 ½ hours divide the dough into two pieces and roll each one out in a rectangle shape measuring about 30cm x 15cm Place the dough onto lined baking trays and leave in a warm humid place for 10 m